Persimmon and Apple Salad

Name: Persimmon and Apple Salad
Cook time: 2 min
Yield: 2 servings
Cuisine: United Kingdom
Ingredients: 1 tablespoon walnut pieces; 2 tablespoons fresh orange juice; 1 tablespoon olive oil; 1 tablespoon white wine vinegar; 1 apple, cored and thinly sliced; 1 persimmon, stemmed and thinly sliced; 1 dash salt; 1 pinch ground cinnamon; 2 cups shredded romaine lettuce, or to taste

I eat a lot of salad, so I’m always looking for an interesting new ingredient. I recently discovered persimmons, and have found that they are a nice addition to salads, oatmeal, and smoothies.

INGRIDIENT

1 tablespoon walnut pieces

2 tablespoons fresh orange juice

1 tablespoon olive oil

1 tablespoon white wine vinegar

1 apple, cored and thinly sliced

1 persimmon, stemmed and thinly sliced

1 dash salt

1 pinch ground cinnamon

2 cups shredded romaine lettuce, or to taste

DIRECTION

Step: 1

Heat a small skillet over medium-low heat; add walnut pieces and cook until fragrant, about 2 minutes.

Step: 2

Whisk orange juice, olive oil, and white wine vinegar together in a large bowl. Add apple, persimmon, and toasted walnut pieces; mix to coat. Season with salt and cinnamon. Add lettuce and toss to combine.

NUTRITION FACT

Per Serving: 153 calories; protein 1.7g; carbohydrates 18.1g; fat 9.5g; sodium 200.3mg.

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